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Apr 23, 2023

Buttermilk Crumb Muffins

These buttermilk crumb muffins, spiced with cinnamon and nutmeg, remind me of old school coffee cake. 

Buttermilk Crumb Muffins with a blue teapot in the background.

The flavor of these buttermilk crumb muffins is similar to cinnamon crumb cake doughnuts, or even Snickerdoodles. 

They are wonderful for breakfast or snack, and would be a great addition to a lunch box. Plus, they are super easy to make. Plus, the crumb top is taken from the batter mixture before you add the spices or buttermilk and egg. No separate bowl!


From your pantry: all purpose flour, brown sugar, baking soda, baking powder, and salt. 

Spices: Ground cinnamon and nutmeg. 

From your Fridge: Buttermilk and eggs. You can also substitute buttermilk powder and the equivalent amount of water. Just whisk the dry buttermilk in with the flour, sugar, and shortening mixture, and add the water with the egg. 

Shortening: If you don't want to use solid shortening, you can substitute coconut oil, which is solid at room temperature. 

Buttermilk Crumb Muffins on a wire rack.


First, whisk together the flour and brown sugar. Add the shortening in dollops and then rub everything together with your fingers. Before you add the spices and leavenings, remove some of the mixture to save for the topping. 

Next, add the cinnamon, nutmeg, baking soda, baking powder, and salt and whisk it all together. 

After that, combine the buttermilk and egg and pour it into the flour mixture. Fold everything together and portion the batter into a muffin tin. You can either use paper liners or grease the cavities in the tin. 

Finally, sprinkle the tops with the reserved flour, sugar, and shortening mixture and bake the muffins for about 25 minutes. 

Buttermilk Crumb Muffins on a blue plate.

Storing Leftovers:

These muffins are best the day they are made. If you have leftovers, keep them in a plastic bag in an airtight container. Rewarm them in a microwave for 15 to 20 seconds. 

You can also split them and spread on a little butter before enjoying. 

To freeze them, individually wrap them in plastic wrap and then store them in a freezer bag. 

More Breakfast Breads You May Also Enjoy:

Butter Crumb Coffee Cake

Crumb Buns

Blueberry Brioche Coffee Cake

Coffee Cake Muffins

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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Buttermilk Crumb Muffins on a tray.

Buttermilk Crumb Muffins

Buttermilk Crumb Muffins
Yield: 9 muffins
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
These buttermilk crumb muffins, spiced with cinnamon and nutmeg, remind me of old school coffee cake.


  • 150 grams (1 1/4) cups all purpose flour
  • 213 grams (1 cup packed) light brown sugar
  • 1/3 cup solid vegetable shortening or virgin coconut oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 large egg, beaten


  1. Heat the oven to 350 degrees F. Line 9 cavities of a muffin tin with paper liners, or spray the cavities with spray oil.
  2. In a medium/large bowl, whisk together the flour and brown sugar. Add the shortening in about 6 pieces and using your fingers, work together the flour/sugar mixture until you have a mixture that looks like bread crumbs.
  3. Remove 1/4 cup of the mixture and set aside for topping the muffins.
  4. Whisk the baking powder, baking soda, cinnamon, nutmeg, and salt into the bowl. Add the buttermilk and the egg and fold everything together until blended.
  5. Fill the muffin tins about 2/3 full with the batter and sprinkle a teaspoon of the remaining flour/sugar/shortening crumbs over each.
  6. Bake for about 25 minutes, until a toothpick comes out clean. Serve warm.

Nutrition Facts



Fat (grams)

8.73 g

Sat. Fat (grams)

2.36 g

Carbs (grams)

36.8 g

Fiber (grams)

0.49 g

Net carbs

36.33 g

Sugar (grams)

23.69 g

Protein (grams)

2.88 g

Cholesterol (grams)

22.14 mg
Did you make this recipe?
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This recipe was adapted from Baking with Julia by Dorie Greenspan (1996) based on the PBS Series hosted by Julia Child. 

Post first published in November, 2012 and updated April, 2023. 

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Would you like to comment?

  1. You made the perfect looking muffin, good job. Somehow mine resembled the Grand Canyon. Bad day in the kitchen!

    1. Mine were craters until about the last 5 to 7 minutes. I was worried.

  2. I've never heard of buttermilk powder. I'll have to look for it. Great job!

  3. Nice looking muffins.
    Buttermilk powder is such a handy thing to keep on hand - good thinking using it here.

    1. Best discovery. I get mine from Surfas/The Culinary District.

  4. I love your pictures you are a gem

  5. Karen , your Buttermilk Crumb Muffins look absolutely perfect. I love the way you presented them, very pretty! And I had never heard of buttermilk powder either, interesting.
    Thank you also for visiting my blog and for your lovely comment!

  6. Those are some delicious looking muffins - well done!

  7. Beautiful muffins, beautiful photos! Your focaccia recipes look great too. I need to look into buttermilk powder; I'm always throwing out leftovers though I have every intention not to.

    1. Thanks Cathleen. And BTW, the focaccia is ah-maze-ing. One of the best things I have baked in a long time.

  8. Oooh! your muffins have a lovely delicate rise on top! They look fantastic!

  9. These muffins made me want to make coffee cake. It's been years since I've made coffee cake.

  10. I like that your muffins weren't completely covered in streusal - I think they look great!

  11. Karen, thanks for linking this in. Cheers

    1. Thanks for the invite Carole! Love your blog.

  12. Who doesn't love an old-fashioned coffee cake, especially in muffin form!

  13. Love snickerdoodles and would love one of these muffins with my coffee this morning.


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